MedChefs

Moist, golden, and gently sweetened, this whole-grain cornbread is a fiber-rich/low sodium twist on a Southern classic. We added fresh corn kernels for extra texture and sweetness. It's a perfect companion to soups, stews, and greens. It's the comfort you're looking for—only smarter.

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Difficulty

Moderate

Cook Time

21-30 Minutes

Cuisine

Southern Cooking

Prep Time

5-10 Minutes

Servings

Ingredients

1 cup Whole-grain Yellow Cornmeal
3/4 cup Whole Wheat flour , White
2 tbsp, ground Flaxseed meal
1 tbsp Baking Powder, Low Sodium, look for aluminum free
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 1/4 cup Oat Milk, unsweetened, or your favorite plant-based milk
1 tbsp Apple Cider Vinegar
1/4 cup applesauce, unsweetened
2 tablespoon Extra Virgin Olive Oil, or avocado oil (both optional)
2 tbsp Maple Syrup
1/2 cup Yellow Corn, raw, or White, shave kernels off 1 ear
1 4-ounce can Green Chiles, canned, drained, (optional)

Nutrition Facts (per serving)

Calories 181 kcal
Total Fat 6.55 g
Saturated Fat 0.630 g
Trans Fat 0.000 g
Sodium 232 mg
Total Carbohydrates 28.70 g
Dietary Fiber 3.1 g
Sugars 5.32 g
Protein 3.74 g
Cholesterol 0 mg
Vitamin A 63 IU
Vitamin C 5.0 mg
Calcium 177 mg
Iron 1.44 mg

Directions

Preheat oven to 375 degrees F.
Grease or line with parchment paper an 8x8-inch baking dish.
In a small bowl: mix the plant milk + vinegar. Let sit for 5 minutes.
In a large bowl, whisk together dry ingredients: cornmeal, flour, flaxseed, baking powder, baking soda, and salt.
In another bowl, combine the applesauce, oil, maple syrup and milk mixture.
Pour wet ingredients into dry ingredients, add the fresh corn and stir gently just until combined. Do not overmix. Optionally, add green chilies for a Southwestern flavor.
Pour batter evenly in prepared dish. Bake for 22–25 minutes, or until golden and a toothpick comes out clean.
Cool slightly before slicing. Serve warm.

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Cornbread MedChefs Style